We use the same fragrant marinade that we marinate our Jamaican Jerk Chicken Breast in, only this time, we marinate an Artisan farms plump and juicy chicken leg. We grill it and lock in the flavours and aromas by vacuum packing it and cooking it sous vide! Serve this with our Jamaican Rice and Beans to complete your Island experience. Irie mon!
We use the same fragrant marinade that we marinate our Jamaican Jerk Chicken Breast in, only this time, we marinate an Artisan farms plump and juicy chicken leg. We grill it and lock in the flavours and aromas by vacuum packing it and cooking it sous vide! Serve this with our Jamaican Rice and Beans to complete your Island experience.
This is a staff pick! We have taken the refreshing flavours of the Cuban Mojito; fresh lime juice, mint, and rum and combined them to make a marinade for our Artisan Farms boneless, skinless chicken breast and paired it with our coconut rice. A great dish for a hot summer night!
Grilled Mojito Chicken Breast with Lime, Rum and Mint
Grilled Mojito Chicken Breast The Mojito…the perfect summer cocktail, most certainly according to Ernest Hemingway! We have taken the refreshing flavours of the Cuban Mojito; fresh lime juice, mint, and rum, and combined them to make a marinade for our Artisan Farms boneless, skinless chicken breast. We then quickly grill the chicken breast over a very hot flame before vacuum packing it and cooking it sous vide to lock in all of those summer flavours.
Great served over our Coconut Rice or sliced with a salad.
We toss pieces of Buschbeck Farms Lamb in fragrant Harissa spices, the traditional spice blend of North Africa that includes: cumin, coriander, caraway and smoked paprika. We skewer the pieces on bamboo sticks and quickly grill them over high heat before cooking them sous vide, ever so slowly to a perfect medium-rare. Tender Moroccan Street Meat! great accompanied with our Couscous or Mumbai Rice.
It’s as if this chicken breast had been kissed by the Tuscan Sun! Marinated first with Balsamic vinegar, extra virgin olive oil and garlic, then filled with a stuffing of mushrooms, artichokes, spinach and Asiago cheese. The chicken is grilled, vacuum packed and cooked sous vide to lock in all those Tuscan flavours. Pairs beautifully with our Wild Rice Pilaf.Buon Appetito!
Grilled Piri Piri Chicken Breast A celebration of the blending of African and Portuguese cuisines….and in particular, the Bird’s Eye Chili! Our version of this dish (seems everyone has a variation; from spice rubs to marinades) involves a spice rub that includes garlic, ginger, cardamom, paprika….and goes easy on the chilies! Our Artisan Farms boneless, skinless chicken breast is rubbed with the spices and grilled quickly over a very hot flame, before being vacuum packed and cooked sous vide, resulting in a very aromatic, moist chicken breast.
We call them “Naked Ribs” because we only season them with sea salt and black pepper. We then grill these incredibly meaty Maple Ridge Farms ribs to impart that smoky barbecue flavour before we cook them sous vide, low and slow, until they are sooooo tender! You get to slather them with one of our BBQ sauces or your favourite, then finish them on your barbecue or under your broiler. These pair perfectly with our Smashed Sweet Potato Russet Blend.
Heat the ribs following the Heating Instructions link above. Once they have been heated, remove them from the pouch.
Place them on a baking sheet, slather with barbecue sauce and place under the broiler for 2-4 minutes to crisp up, being careful not to burn the sauce. Or, slather them with barbecue sauce and place them on your preheated barbecue.
Cut the rack between the bones and pile on a platter. Serve with additional sauce if desired.
“Best ribs I’ve ever had!” —overheard at the OK Friday Market, Burl’s Creek
Tender chunks of Maple Ridge Farms pork are marinated with olive oil, red wine vinegar, garlic, oregano, and lemon juice then skewered on bamboo sticks, we grill them and cook them sous vide, locking in those sunny Greek flavours. Wrap it in a pita, or serve it on a bed of our flavourful Greek Rice alongside a classic Greek Salad.
Pieces of our Bar Five Farms petite tender are skewered on a bamboo stick, seasoned with classic Montreal Steak Spice and quickly char-grilled before being cooked sous vide to a tender and juicy medium-rare doneness! Pairs perfectly with our Lobster Lolly as part of our take on traditional Surf and Turf!
Robust flavours and warm spices combine in this very traditional Island cuisine classic. Coconut milk, garlic, allspice and thyme flavour a combination of white rice and kidney beans. A natural side dish for either our Jamaican Jerk Chicken Breast or our Jamaican Jerk Chicken Leg.
Jambalaya is a true melting pot of flavours, influences and ingredients. Rice is combined with sweet peppers, onions, celery, tomatoes and andouille sausage and cooked in a flavourful broth accented with our own blend of Cajun spices. We have simplified this classic Cajun dish to be an accompaniment to many of our Main Event items. Fantastic served with our Cajun Blackened Chicken Breast or Cajun Bronzed Salmon Fillet.
Jewelled Rice, orJavaher Polowis as delicious as it is beautiful. Named for its gemstone colours of gold (saffron, carrots and orange peel), emeralds (pistachios) and rubies (barberries), Jewelled rice is traditionally served at Persian wedding celebrations. Most notable at fist bite is the abundance of fragrance and flavour created by the fusion of basmati rice with saffron, orange and tart barberry, balanced with sweet carrots, and earthy flavours of pistachio and almond. This delicious dish is sure to become a staple on your table and is outstanding when paired with ourBraised Persian Lamb Shank!
When the rice is heated, remove from the water and cut open the pouch.
Grab both sides of the pouch and agitate the pouch to fluff up the rice grains. They have been vacuum packed and need to loosen up.
Spoon onto your plate.
Louisiana Sweet Potato Pecan Pie
Maple Roasted Butternut Squash Stuffed Chicken Breast
Thoughts of Autumn and Spring...butternut squash and maple syrup. We roast these together with sweet onions, then combine them with toasted pecans and bread, and plenty of fresh herbs to make a unique and delicious stuffing for our plump boneless, skinless chicken breasts. We add an extra splash of maple syrup to each pouch. Think of it as the basting process for the chicken breast! Delicious served with our Wild Rice Pilaf.
Named for the colourful bits of diced sweet peppers, chopped tomatoes, black turtle beans and fresh cilantro that stand out against the white rice...not because of the spiciness...it's not. Jazzes up any plate! A customer favourite!
Tagines, or stews, are a staple of Moroccan cuisine, and are named after the Tagine or earthenware pot in which they are cooked. Our Root Vegetable Tagine is cooked slowly to allow the fragrant spices to mingle with the sweetness of the carrots, turnip, sweet potato and onions. Deliciously pairs with our Braised Moroccan Lamb Shank.